The story
Tucked away in the mountains of Pontassieve, Pod Belvadier is a 4.8-star destination dedicated to wild game and preservation. Mark Wiens describes it as serving “food unlike anything I’ve ever seen,” highlighting the Tagliatelle al Cinghiale. The menu also features Tagliatelle al Ragù di Cervo, reflecting a deep commitment to traditional game cookery.
Chef Edoardo Tilli runs what Braciamiancora calls an “extreme, visionary restaurant”—a carnivore’s dream of aged meats, whole animals, and fermented creations, all cooked exclusively over embers. Standouts include a 60-day-aged horse steak and a 14-year-old horse salume, pushing rustic ingredients into wild, unforgettable territory.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 35 dish mentions say about the food
Reviewers rave about the Tagliatelle al cinghiale, calling it a rustic masterpiece of rich, gamey flavor. The overall vibe is of hearty, soul-warming Italian comfort food that feels like a home-cooked feast.
“This is sheep tripe, cleaned by them, so it has all the richness inside. There are tiny capers and a wild leek that's a very concentrated garlic — you have to know how to dose it. I'm a huge tripe fan, and this sheep tripe is even more delicate than the usual beef tripe. The saltiness of the caper and that garlic give it a kick that makes you want to eat more.”
“This is sheep tripe, cleaned by the chef himself, so it has all the richness inside. There are tiny capers and this 'porro di vigna' which is a very concentrated garlic — you have to know how to dose it. I'm a huge fan of tripe, and this sheep version is even more delicate than the usual beef tripe. The saltiness of the caper and the garlic give it that kick that makes you want to eat more.”
What creators say
3 creators have covered Pod Belvadier. Most active: Mark Wiens, Braciamiancora, Braciamiancora
A restaurant in the mountains of Tuscany specializing in wild meat and preservation, serving food unlike anything I've ever seen.
Dishes mentioned
Tagliatelle al Cinghiale
The meaty savoriness is on the next level. And that is due to the deer itself, but also cooked in the garham. Garham is similar to a soy sauce, but made with the bones of the animal. I cannot almost believe the meatiness that is embedded into this pasta. The intensity of the meat is just insane, man.
- Loved
Braciamiancora
Let's try the most extreme restaurant in Italy · @ 0:00
Podere Belvedere Tuscany is an extreme, visionary restaurant in the Tuscan countryside near Florence, where chef Edoardo Tilli serves a mind-blowing tasting menu focused on aged meats, game, and bold, creative dishes, all cooked exclusively over embers.
Dishes mentioned
Uovo Embrionale di Gallina Marinato con Consumé di Gallina
This is an embryonic egg from a hen, marinated and served with a hot, delicate hen consommé. I show you the egg inside the hen before the shell forms — it's incredible. When it bursts in your mouth, the flavor is spectacular. You think, 'Wow, I've arrived at the right place.'
Trippa di Pecora
This is sheep tripe, cleaned by them, so it has all the richness inside. There are tiny capers and a wild leek that's a very concentrated garlic — you have to know how to dose it. I'm a huge tripe fan, and this sheep tripe is even more delicate than the usual beef tripe. The saltiness of the caper and that garlic give it a kick that makes you want to eat more.
Anguilla Dissanguata con Garum di Anguilla
This is the best eel I've ever eaten in my life. The eel is bled with a needle into the spinal cord, then water is shot in under pressure to remove the blood, so the flavor is clean, like an ocean fish. The skin is like a potato chip — super crunchy. The garum made from the eel itself accents the flavor even more. It's incredible.
- Colombaccio: Filetto Marinato nel Grasso Arrostito e Petto con Sugo di Stomaco e Salsa di Amarene Selvatiche
- Ala e Coscia di Colombaccio con Bacche di Sambuco e Affumicatura
Podere Belvedere Tuscany is an extreme, visionary restaurant in the Tuscan countryside where chef Edoardo Tilli serves a carnivore's dream of aged meats, whole animals, and fermented creations, all cooked exclusively over embers.
Dishes mentioned
Uovo Embrionale di Gallina Marinato con Consumé di Gallina
This is a marinated embryonic hen's egg served with a hot, delicate hen consommé. I show you the egg inside the hen before the shell forms — it's like a bomb that explodes in your mouth with an incredible flavor. Wow, I've arrived at the right place.
Trippa di Pecora
This is sheep tripe, cleaned by the chef himself, so it has all the richness inside. There are tiny capers and this 'porro di vigna' which is a very concentrated garlic — you have to know how to dose it. I'm a huge fan of tripe, and this sheep version is even more delicate than the usual beef tripe. The saltiness of the caper and the garlic give it that kick that makes you want to eat more.
Anguilla Dissanguata con Garum di Anguilla
This eel was bled with a needle into the spinal cord, then water pressure removes the blood, making the flavor clean and the texture like an oceanic fish — completely different from any eel I've had. The skin is another texture, like a chip, super crunchy. It's seasoned with a fermented garum made from the eel's own proteins, like soy sauce. This is absolutely the best eel I've ever eaten in my life. The skin is a potato chip, so crunchy. Listen to this crunch. This chef is a visionary.
Interiora di Anguilla con Fiori di Senape
This tiny dot is the eel's innards, deep-fried. And when you eat these mustard flowers, they're so bitter they reset your mouth. A sip of wine and we continue with the menu.
Colombaccio: Filetto Marinato nel Grasso Arrostito e Petto con Sugo di Stomaco e Salsa di Amarene Selvatiche
We start with the center: the fillet marinated in its own roasted fat. Then the breast served on a stomach sauce with wild sour cherry sauce and bay leaf oil. The meat is firm, you can feel it with the knife. I take the bottom sauce and add this pâté — actually the wood pigeon's own innards. It has this sweet note at the end. You can see Edoardo Tilli knows where he wants to go.
